Crab Appetizer Mold

Name: Crab Appetizer Mold
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4-1/2 cups.
Ingredients: 1 envelope unflavored gelatin; 3 tablespoons cold water; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1 package (8 ounces) cream cheese, cubed; 1 cup mayonnaise; 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed; 2 celery ribs, finely chopped; 4 green onions, finely chopped; Assorted crackers

This easy dish is ideal for parties. It is a true indulgence.—Kathi Mulchin, Salt Lake City, Utah

Ingredients

1 envelope unflavored gelatin
3 tablespoons cold water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (8 ounces) cream cheese, cubed
1 cup mayonnaise
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
2 celery ribs, finely chopped
4 green onions, finely chopped
Assorted crackers

Directions

In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir; let stand for 1 minute or until gelatin is completely dissolved.
In a large saucepan, combine the soup, cream cheese, mayonnaise and gelatin. Cook and stir over medium heat for 5-7 minutes or until smooth. Remove from the heat; stir in the crab, celery and onions.
Transfer to a 5-cup ring mold coated with cooking spray. Cover and refrigerate for 4 hours or until set. Unmold onto a serving platter; serve with crackers.

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

1/4 cup: 168 calories, 15g fat (4g saturated fat), 36mg cholesterol, 291mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.

Originally published as Crab Mouse in Light & Tasty December/January 2008

Reviews

My Review

Click stars to rate

Average Rating:

Loveflower

Jan 14, 2015

Perfect! It tasted just like the one one my mom used to make! I used the new Philadelphia cream cheese with jalape?os for an added kick! I awesome!
binkus

Jan 29, 2014

I love this dip, only I use cream of shrimp soup instead of cream of mushroom unless I m making a large mold in which case I double the recipe and use cream of mushroom and a can of cream of shrimp.
jber14991

Oct 27, 2013

I made this recipe year's ago for a get together. Everyone loved it. I borrowed the Taste of Home booklet to a friend & unfortunately it was never returned. I have been looking for this recipe since. I'm making it for a potluck, and can't wait to eat it!